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Roasted Smashed Potatoes
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Jean Porrett
| 2 lb | red potatoes, small, 1 1/2" - 2 " diameter |
| 6 Tbsp | olive oil, extra virgin |
| 1 tsp | thyme, fresh, chopped |
| salt | |
| pepper |
Directions:
Adjust oven racks to top and bottom positions.
Heat oven to 500F.
Arrange potatoes on rimmed baking sheet.
Pour 3/4 cup water into baking sheet and wrap tightly with aluminum foil.
Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (Poke through foil to test) 25 - 30 minutes.
Remove foil and cool 10 minutes.
If any water remains on baking sheet, blot dry with paper towel.
Drizzle 3 Tbsp oil over potatoes and roll to coat.
Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3" - 1/2" thick.
Sprinkle with thyme, season with salt and pepper to tast, and drizzle evenly with remaining 3 Tbsp oil.
Roast potatoes on top rack for 15 minutes, then transfer potatoes to bottom rack and continue to roast until well browned, 20 - 30 minutes longer.
Serve immediately.
TIP: Remove the potatoes from the baking sheet as soon as they are done browning. They will toughen if left too long.
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